Well hello there! I know what you're thinking: Liz, it's been a long time and you disappeared with no contact. And you're right. I was having a hard time in life, which I may or may not go into full detail in another Lifestyle post, but today's not the day. Just know that I am on the "up & up" and am ready to tackle life head on. I've already started by doing my annual Daniel Fast. I love doing this fast because I really feel like it sets up my year incredibly and gives me a great foundation to go on. Last year was the first year since I started where I did not do it and 2017 was the worst year of my life. I'm not superstitious, but facts are facts. So here we go. I did complete the fast in October of last year, and the end of my year was when things started to change for me. So...again, not superstitious, but sharing. Ok, we're getting off subject here. Back to the food!
Part of me sharing that story is because I created some new staples in my vegan arsenal and I wanted to share one of them here! These taquitos are so good. Like, I say that about a lot of things (and I mean it every time!), but these are magical. I don't know if it's the fact that they take only about 15 minutes from the time your potatoes are ready or if it's the insane crunch you get from the AIR FRYER or even if it's just the 1 tsp of oil you need to achieve it which saves you completely on calories! It might even be the quick and easy vegan crema that provides a tart creaminess...I'm not sure, but what I do know is that once you make these, you'll keep making them because everyone will keep asking you to!
This recipe is one of my favorites because it is full of flavor and you truly do not miss any meat in it what-so-ever! It gives you the creaminess that cheese in taquito would provide through the sweet potato and the beans add smokiness and texture like meat would do. Don't worry about it being too sweet though, because the spices temper that down and make it the perfect snack for anyone, vegan or not! This filling is then wrapped in a corn tortilla that's put into the air fryer, making it super crunchy for minor calories compared to deep frying. I then topped them with homemade vegan crema and guacamole which all work to amp up the flavor and temper the spiciness. Okay, okay!! Enough talking, go ahead and make these things!
- 1 medium potato Roasted Sweet Potato
- 1 tablespoon Vegan Butter or Margarine
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Poweder
- 1/4 teaspoon Paprika
- 1 teaspoon Chili Flakes (or as desired for spiciness)
- 3 4" Corn Tortillas
- 1/4 cup Black beans, cooked